Caramel-Cinnamon Snack Mix

2 tablespoons vegetable oil

1/2 cup popcorn kernels

1/2 teaspoon salt, divided

1 1/2 cups packed light brown sugar

1/2 cup (1 stick) butter

1/2 cup corn syrup

1/4 cup red hot cinnamon candies

2 cups cinnamon-flavored teddy graham crackers

1 cup red and green coated chocolate pieces

1) Grease 2 large baking pans; set aside.

2) Heat oil in large saucepan over high heat until hot.

Add popcorn kernels. Cover pan.

Shake pan constantly over heat until kernels no longer pop.

Divide popcorn evenly between 2 large bowls.

Add 1/4 teaspoon salt to each bowl; toss to coat. Set aside.

3) Preheat oven to 250*F. Combine brown sugar, butter,

and corn syrup in heavy medium saucepan.

Cook over medium heat until sugar melts,

stirring constantly with wooden spoon.

Bring mixture to a boil. Boil 5 minutes, stirring frequently.

4) Remove 1/2 of sugar mixture (about 3/4 cup) from sauce pan;

pour over 1 portion of popcorn.

Toss with lightly greased spatula until evenly coated.

5) Add red hot candies to saucepan.

Stir constantly with wooden spoon until melted.

Pour over remaining portion of popcorn;

toss with lightly greased spatula until evenly coated.

6) Spread each portion of popcorn in even layer in

separate prepared pans with lightly greased spatula.

7) Bake 45 minutes, stirring every 15 minutes with wooden spoon

to prevent popcorn from sticking together. Cool completely in pans.

Combine popcorn, teddy graham crackers, and chocolate pieces in large bowl.

Store in airtight container at room temperature up to 1 week.

Makes 4 quarts

Submitted by Kera

Becky's Christmas drink

½ gallon cold milk

2/3 cup sugar

½ tsp nutmeg

2 pinches salt

2 tsp almond extract

1 tsp vanilla

Mix ingredients and pour over

½ gallon vanilla ice cream

Top with whipped cream, nutmeg,

and maraschino cherries.

submitted by Becky

Bean Salad

1 can corn with juice
1 can green beans with juice
2 cans beans, drained and rinsed (black beans, northern beans, kidney beans, etc)
1/3 c. sugar, or to taste
red wine vinegar
Mix all ingredients in large bowl except sugar and vinegar. In small bowl combine sugar and then pour red wine vinegar until it covers sugar, mix until smooth. Pour over beans and corn. Marinate, the longer it marinates the better it tastes. Can add more beans if serving more then just add a little more sugar and vinegar.

Submitted by Kim

Leftover turkey casserole

I had a bunch of Thanksgiving leftovers and was getting tired of eating them the same way so I took a recipe I already had and tweeked it to use the leftovers and because of Allen's allergies. I have included the original and the altered version.

Chicken and Green Bean Casserole (Original)
1 pkg. Stove Top stuffing
1 can green beans
2 chicken breasts, diced and cooked
1 c. sour cream
1/2 c. milk
1 can cream of mushroom soup
In 9X9 casserole dish, spread can of drained green beans. Add cooked chicken. Prepare stuffing as directed on box. Spread over chicken and green beans. In bowl, combine sour cream. milk and soup. Pour over casserole. Bake at 350 for 30 minutes.


Thanksgiving leftovers (Altered version of above recipe)
stuffing
2 cans green beans, drained
turkey
2 cans cream of mushroom soup
soy milk
In 9X9 casserole dish spread green beans. Cut up leftover turkey until it covers chicken as much as you like. In bowl combine, soy milk and mushroom soup until smooth and slightly thinner, then pour over turkey and beans. Top with leftover stuffing. Bake at 350 for 30 minutes.

Submitted by Kim